Looking for a yummy way to enjoy nutrient-rich rainbow trout? Try this recipe for Tomato Parsley Trout.
Prepared with tomatoes, parsley, garlic and white wine, this simple-to-make entrée has extraordinarily flavorful results. The tomatoes and parsley add vibrant color and pungent garlic is balanced by the aromatic combination of white wine, lemon and olive oil.
TIME TO GET COOKING
TOMATO PARSLEY TROUT
1 (4 pound) whole trout, cleaned
salt and pepper to taste
3 cups diced fresh tomatoes (with seeds removed)
2 Tbs organic olive oil
2 Tbs chopped fresh parsley
2 cloves minced garlic
1/2 cup dry white wine
1 lemon, cut into wedges
4 sprigs fresh parsley
1. Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9×13 inch baking dish or line with parchment paper.
2. Rub the trout inside and out with salt and pepper to taste and place in baking dish.
3. In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, wine and minced garlic. Spread evenly over the top of the fish.
4. Bake for 35 minutes, or until fish flakes easily.
Serve garnished with lemon wedges and parsley sprigs.
What will you make to accompany Tomato Parsley Trout? Share in the comments below!